Institute of Cultural Tourism and International Exchange, Yunnan Open University, Xuefu Road No.118, Kunming, Yunnan, China
The competition has become an important scale of higher vocational colleges teaching quality. In order to promote the teaching reform strategies to cultivate high-quality comprehensive hotel industry skilled talents the western food service and management course should be changed by a series of measures, such as blending standards of the competition and the unites, integrating curriculum teaching knowledge, innovating teaching objective, reforming teaching form and curriculum evaluation ways, improving teachers' professional ability and building a new mode of university-enterprise cooperation, etc. National vocational student skills competition (For short as "NVSSC") is sponsored by the Ministry of Education. It is an important index of vocational colleges teaching results, is a major work system design and innovation of vocational education, is to show the talent of teachers and students, is a platform to train and select of outstanding skilled students, is the guider which help vocational colleges to construct and reform.
National Vocational Student Skills Competition, Western Food Service, Curriculum, Teaching Reform Strategies
Yan Zeng. Teaching Reform Strategies of a Western Food Service and Management Curriculum Based on National Vocational Student Skills Competition. International Journal of Educational Curriculum Management and Research (2023), Vol. 4, Issue 4: 29-34. https://doi.org/10.38007/IJECMR.2023.040404.
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